Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound evenly using a mallet of rolling pin until approximately approximately 1/4-inch thick. Once flattened, season both sides with the sea salt and ground black pepper.
In a shallow bowl, combine the chickpea flour, salt, pepper and dried herbs.
Heat the oil on medium-high in a large skillet. Dredge the chicken in the seasoned chickpea flour, shaking off the excess.
Saute the chicken for approximately 4-6 minutes on each side until golden, turning once and repeating with other side. Remove the chicken and set aside.